Squaw Bread

Lorene Orgill

2 pkgs. active dry yeast
(2 tablespoons)
1 teaspoon honey
1/2 cup warm water
1/4 cup honey
1/3 cup raisins
1/4 cup packed brown sugar
1-3/4 cup milk, at room temperature
1/3 cup butter melted
1 tablespoon salt
1-1/2 cups medium rye flour
2-1/2 to 3 cups all-purpose or bread flour
2-1/2 cups whole-wheat flour
Cornmeal

In large bowl of electric mixer, dissolve yeast and 1 teaspoon honey in water. Let stand until foamy, 5 to 10 minutes. In a blender or food processor combine 1/4 cup honey, raisins, brown sugar and 1/2 cup milk. Process 30 to 45 seconds or until raisins are ground. To yeast mixture, add raisin mixture, remaining milk, butter, salt, 1 cup rye flour, 1 cup all-purpose flour, and 1 cup whole wheat flour. Beat at medium speed with electric mixer 2 minutes or beat 200 vigorous strokes by hand. Stir in remaining rye, whole wheat and enough of remaining all-purpose or bread flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl; set aside. Knead dough 10 to 12 minutes or until smooth and elastic. Place dough in greased bowl; turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until double in bulk, about 1-1/2hours. Grease two large loaf pans or one large cookie sheet sprinkle with cornmeal; set aside. Punch down dough; knead 30 seconds. Divide dough in half if using loaf pans or in thirds if using cookie sheet. Shape into loafs (round loaves for cookie sheet). Place in pans or on cookie sheet. Cover with a dry towel. Let rise until doubled in bulk, about 1 hour. Preheat over to 375F. Bake 35 to 40 minutes for large loaves and 25 to 35 minutes for small loaves. Or, bake until bread sounds hollow when tapped on bottom. Remove from pans. Cool on racks.